Prep the lemons: Wash and dry the lemons. Finely zest 2–3 lemons, avoiding the bitter white pith. Juice enough lemons to get 1 cup of juice. Strain the juice to remove seeds.

Make the lemon base: Add water, sweetener, lemon zest, and salt to a small saucepan. Warm over medium heat, stirring, until the sweetener fully dissolves, about 2–3 minutes. Do not boil.

Steep for flavor: Remove from heat. Let the mixture sit for 10–15 minutes so the zest can infuse a deeper lemon aroma.

Combine with lemon juice: Stir in the fresh lemon juice and optional vodka or glycerin. Taste and adjust sweetness or acidity. It should taste slightly sweeter than you want the final sorbet—cold dulls sweetness.

Chill thoroughly: Transfer the base to a container and refrigerate until very cold, at least 3 hours or overnight. A cold base churns faster and freezes smoother.

Strain (optional): For a cleaner texture, strain out the zest before churning. If you love a bit of zest, leave some in.

Churn: Pour into an ice cream maker and churn according to the manufacturer’s directions, usually 15–25 minutes, until it looks like soft-serve and holds swirls.

Freeze to set: Scoop into a shallow, freezer-safe container. Press parchment onto the surface to reduce ice crystals. Freeze 2–4 hours, until firm but scoopable.

No-machine method: If you don’t have an ice cream maker, pour the chilled base into a shallow pan. Freeze for 30–45 minutes, then stir vigorously with a fork, breaking up ice crystals. Repeat every 30 minutes for 2–3 hours until smooth and icy.

Serve: If the sorbet is too firm, let it sit at room temperature for 5–10 minutes. Scoop and enjoy immediately for the best texture.